Obviously with the amount of rainbow cakes I have in my arsenal, I’m a sucker for rainbows. I didn’t know that I loved leopard print until I started on this cake.
Sure, like many women, I have a pair of leopard print flats in my shoe closet (but they hurt my feet so they rarely see the light of day) but I basically bought them because they were on clearance, not because I liked them.
After working on this cake for a while (it takes a bit of practice to get the circles looking like spots), and staring at endless screens of leopards, I started to love leopards. This is isn’t the first time I’ve found new love through cake, it also happened when I did a zebra cake. Maybe I secretly have a love for wild animals. Or maybe I should just pay more attention to the natural beauty of things in my surroundings. Not that zebra’s and leopards are in my local surroundings, but you know what I mean.
You can recreate this same type of cake using a different shaped pan by following the outline of the cake pan, the same way that I do in the video. To get the bright, vibrant colours, I used Americolor gel pastes, and I’ve listed the names of each of the colours in the recipe ingredients.
I don’t recommend using a cake mix from a box, unless it is a pound cake mix, as you need a heavy, thick cake to ensure that the spots do not spread when you are piping them. My homemade vanilla cake recipe is what I used, and as you can see, it worked perfectly.
Let me know if you try this cake out in the comments!
Rainbow Leopard Cake
- 6 cups vanilla cake batter
- 6 cups vanilla buttercream
- Gel paste (deep pink, sky blue, yellow, orange, regal purple, super black)
- Divide vanilla cake batter into the following amounts: 4 cups (no colour), 1 cup (black), 1/4-1/2 cups per bowl (x 5 for each colour). Colour batter as required and put batter into piping bags.
- Into a greased 8″ round cake pan, place 1/2 cup of vanilla cake batter into the bottom of the pan, and use an offset spatula to smooth covering the entire bottom.
- Using the black cake batter, pipe 5 circles on top of the cake batter, starting about 1/2″ from the edge of the pan, and working towards the center.
- With the coloured cake batter, pipe directly over top of the black line. Use one colour per circle.
- Using the black cake batter, go back over the coloured lines.
- With plain vanilla batter in a piping bag, fill empty spaces between circles with batter. Also cover the circles with cake batter.
- Bake cake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Repeat steps 1-7, two more times so that there are three layers of cake. Cool each layer completely.
- Once cooled, stack cakes and layer with a thin layer of buttercream.
- Dived and colour remaining vanilla buttercream with gel paste and place into piping bags. Place the black buttercream in a piping bag fitted with a #10 tip.
- Pipe the coloured buttercream on to the side of the cake making thick lines of icing.
- Using an icing scraper or flat spatula, “wipe” buttercream off the side of the cake, smoothing it flat. Repeat for the top of the cake.
- Allow buttercream to crust, and then pipe flat black erratic circles for the leopard spots.
- Keep cake refrigerated until ready to serve. Cake is best consumed within 2-3 days.